Indonesian Chicken Satay with Peanut Sauce

Satay (/ˈsæt//ˈsɑːt/ sah-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce – Wikipedia.

Well, it’s not quite a Wedding Wednesday this time, but I was reminiscing about our honeymoon and came across this picture. Sate Ampet. It’s a kind of satay one could find in Lombok Island in Indonesia. The sauce for this version is a bit complicated, but I remember seeing Mariska Lim’s version on YouTube via Maangchi, and it looks simple, so I decided to give it a try!

Indonesian Chicken Satay with Peanut Sauce (recipe adapted from Mariska, visit her blog for more delicious Indo foods!)

  • 2 pieces chicken breast fillets
  • 1/2 cup all natural peanut butter or 1/2 cup fresh ground peanuts
  • 3 tbsp kecap manis (sweet soy sauce)
  • 2 cloves garlic, finely chopped
  • 2 pieces shallots, finely chopped
  • 2 tbsp fried shallots (optional, but DELISH!)
  • 2 lemon/lime wedges (optional, lime is the authentic way to go)

Start with the peanut sauce…

Heat canola oil in a pan over medium-high heat. Saute garlic and shallot until garlic is starting to be golden brown. Add the peanut butter and mix well. Add water until you reach desired consistency.  Salt and pepper to taste, and mix in the sweet soy sauce! It’s a super important ingredient! I suppose if you don’t have it you can substitute with 2 Tbsp honey + 1 Tbsp soy sauce. Set aside.

Onto the chicken!

Cut chicken breasts into 3/4″ cubes and put 5 pieces to a skewer. I got 11 skewers total with 2 chicken breasts (6 skewers for me, 5 for the hubs :)). Smother the skewered chicken with about 1/3 of the peanut sauce.

I don’t have an actual grill, so my turquoise Le Creuset Grill Pan did the job. Brush grill pan with cooking oil and heat up for 2 minutes. Grill the chicken skewers and make sure to turn them every few minutes to get even cooking on all sides. I also brushed more peanut sauce onto the chicken for extra deliciousness.

This process felt like ages to me but in total it probably took about 10 minutes per batch. 1 batch being 5-6 skewers as my pan was not large enough to accommodate all 11 skewers at once.

Garnish and Serve

This is how your chicken skewers should look like after the grill pan treatment:

Smother more peanut sauce onto the grilled chicken skewers, squeeze 2 lime wedges for a hint of acidity, then sprinkle some “bawang goreng” i.e. fried shallots on top for extra crunch and deliciousness.

TA-DA!

By the way, you can serve the sauce on the side instead of smothering it all over the chicken skewers like I did. My husband really wish I had done that because to him the peanut sauce was a bit too much (whatever, I didn’t think so ;)). I’m a peanut-lover so I thought it was perfect.

I hope you give this recipe a try =) and if you get a chance to visit beautiful Indonesia, don’t forget to get the authentic “Sate” there, to be eaten with a view like this:

Until next time, loves! Keep whisking away!

xo,

Angelina

p.s.: Thanks Mariska for the recipe :)

Herb Roasted Chicken

Happy Monday! I hope you all had a wonderful weekend! The hubs and I enjoyed a wonderful dinner at Spice on Friday night and enjoyed awesome Pork Chops and Sweet and Sour Duck. You know I keep telling myself I should learn to replicate the stuff I love to eat at restaurants at home… but sometimes it’s just nice to have someone else do the cooking for you :)

I took some time to update the look of my site. I think the white background is a little less “busy” and much better for pictures. What do you think?

Anyhow, I realize that I never shared the recipe for the Herb Roasted Chicken recipe that accompanied my Bacon Brussel Sprouts. OH MY! Chicken is boring I know, but this was so simple to make yet delicious. I have to remember to make this more often for weeknight meals.

Here we go, lovelies!

Herb Roasted Chicken

  • 4 pieces of chicken thighs
  • 1 pack of mixed wild mushrooms (or whatever mushrooms you have)
  • sprigs of rosemary
  • 1 small onion, sliced thinly
  • 3 cloves garlic, sliced thinly
  • 1/4 cup chicken broth

Start with EVOO + garlic + onion in a large pan over medium-high heat. Cook until fragrance. Toss in the mixed wild mushrooms and rosemary, and let it sweat for 3 minutes or so.

Salt and pepper the chicken, then sear until golden brown on both sides (about 3 minutes on each side). Pour chicken broth over. Finish cooking in 350 degree oven for about 25 minutes.

TA DA! I finished with fresh ground black pepper.

and yes, as you already know, i served mine with Bacon Brussel Sprouts :) YUMMY!!

Until next time, have a wonderful week everyone!

xo,

angelina